demaL-demaL-yeH: hubiestubert: demaL-demaL-yeH: hubiestubert: What in the chocolate covered f*ckDo you use a choux, filo, or puff pastry for yours?I've experimented with choux, but it's too eggy.Filo is just too brittle.Puff pastry turns into a battered, soggy mess.Any suggestions?Don't f*ck pastries, man. Just don't.Funny story, from another Farker* who is no longer with us. Back in the day, he worked at a local supermarket, and worked with a special person named Dookie. Dookie would disappear every day, about the same time, and the crew could never figure out where he went. So, one day, they decided to follow him when he went on his daily sojourn. In a back storeroom they found him, in an act unclean, with a bavarian filled, and slowly crooning the name "Jennifer" who happened to be a rather attractive cashier. Once the manager spoke, and the unpleasantness of him getting his pants up, the manager asked Dookie how long he'd been engaged in this peculiar habit, and he answered, "Since I got here." And when asked what he did with the pastries afterward, "I put them back..."Don't get the pastries from the Westfield Stop 'N Shop. Just. Don't.*Dookie Does Donuts, if you ever get to hear the full poem and song associated with this tale, stay and listen to the whole dang thing. Tim--if you ever get back on to Fark, we miss you, man.Took a while to catch my breath.1. A chocolate covered fark has to be a pastry. Figured it might be a nickname for one of your specialties.2. Cooking guys have warped senses of humor. I think it has something to do with the heat, humidity, booze, and noise.3. That wasn't just a gag in American Pie? I'm floored. Rule 34 in real life is just sick. And funny.4. That Jenny sure gets around.5. I bake pastries - used to own a bakery and don't like other people's baking. Now I have another reason to keep on keepin' on.
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